The Guardian
Rosie Mackean’s quick and easy recipe for cucumber rice with fudgy eggs | Quick and easy 31 August 2026 at 15:00

Rosie Mackean’s quick and easy recipe for cucumber rice with fudgy eggs | Quick and easy

31 August 2026 at 15:00

An intriguing and refreshing hot-cold combo of eggy rice, butter, cold cucumber sauce and pickles

When cooking on a weeknight, it’s easy to forget that sometimes experimenting with temperature is as important as flavour. Hot things combined with very cold things are exceptionally refreshing in the summer, and also make the mundane more exciting and playful. This dish of hot rice, hot butter, cold cucumber sauce, hot egg and cold pickles might sound, well, a bit weird, but I promise it’s delicious, comforting and also cooling.

Good Time Cooking: Show-Stopping Menus for Easy Entertaining, by Rosie Mackean, is published by Pavilion Books at £26. To order a copy for £23.40, visit guardianbookshop.com

The Guardian
Squash salad and chocolate mousse: Dean Parker’s recipes for early autumn 31 August 2026 at 08:00

Squash salad and chocolate mousse: Dean Parker’s recipes for early autumn

The Guardian

By: Dean Parker

31 August 2026 at 08:00

Celebrate the flavours of the coming season via this rewarding salad and rich dessert to share

As the days start to shorten and the temperature drops (finally!), the produce becomes richer, sweeter and more comforting, and the onset of autumn is a time of year that naturally brings people together around the table, which is something I’ve always loved about food. At the restaurant, we try to let the ingredients do the talking, and we work closely with growers and producers to make the most of whatever’s in season. Today’s recipes celebrate some of my favourite seasonal flavours: the salad is simple but deeply satisfying, balancing sweet roast squash with bitter greens and a punchy black olive tapenade. For dessert, meanwhile, chocolate mousse with poached fruit is my idea of autumn in a bowl, not least because quince has a beautiful, floral character that develops as it cooks, and pairs perfectly with dark chocolate and the nutty richness of browned butter. The creme fraiche adds freshness and balance, and brings everything together. Both dishes are rooted in the philosophy that guides my cooking: celebrate the season, respect great ingredients and create food that encourages people to slow down and enjoy each other’s company.

NYT > Top Stories
With Shoppers Wary of Illness, Farmers Destroy Millions of Heads of Lettuce 29 August 2026 at 12:00

With Shoppers Wary of Illness, Farmers Destroy Millions of Heads of Lettuce

NYT > Top Stories

By: Soumya Karlamangla

29 August 2026 at 12:00

After a drop in demand driven by a nationwide outbreak of cyclosporiasis, California growers are plowing lettuce back into the soil and laying off workers.

The Guardian
Meera Sodha’s recipe for spicy mozzarella, green bean and edamame salad | Meera Sodha recipes 29 August 2026 at 08:00

Meera Sodha’s recipe for spicy mozzarella, green bean and edamame salad | Meera Sodha recipes

The Guardian

By: Meera Sodha

29 August 2026 at 08:00

An enticing, slightly spicy, east/west fusion stacked with vigour and colour

One thing I learned during the recent hot weather is that I don’t have enough “substantial but quick salads” in my locker. A salad one could call lunch (or a light dinner when served with other bits). On rotation in my “throw-together” category is my no-cook chickpea, tomato and cucumber salad, to which I’m also going to add my favourite summer vegetable, bulgur and pesto salad, which isn’t quite an assembly job, but near-enough and a family favourite. To that line-up, I’m happy to introduce this gently spicy, green beauty.

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